Edible Red Corn On The Cob

In the U.S. we typically refer to colored corn as "Indian corn" since Native Americans were the first people to grow corn in the New World. When European colonists came to the New World, they referred to corn of all colors as "Indian corn" to differentiate it from other grains such as wheat and rice. Over time, white, yellow, and bi-color corn replaced colored corn in people's diet, and colored corn became ornamental.

So what makes red corn red? Like red pomegranates and purple grapes, red corn derives its color from anthocyanins, or health-promoting antioxidants. This means that it's both more visually appealing and healthier than traditional corn.

As for texture and taste, red corn has slightly crunchier kernels and an earthier flavor. That's why in this recipe for Red Corn with Cilantro and Cotija Anejo Cheese, I added a touch of sugar. Acidic lime, salty Mexican cheese, and savory cilantro add complexity without masking the corn's unique flavor.

This red corn is from Henry's Marketplace, a popular market here in Southern California, but you might find heirloom varieties of corn at organic markets such as Whole Foods or online. If you ever find it, I definitely recommend trying it. And if you don't like it, then just dry it and hang it on your front door.

Cut off the corn kernels. In a large skillet over medium-high heat, melt olive oil. Add corn and sprinkle evenly with sugar. Saute for 2-3 minutes, or until lightly browned. Add lime juice and salt & pepper. Cook an additional 1-2 minutes and remove from heat. The corn should be cooked through yet still firm. Sprinkle with cotija anejo cheese and cilantro and toss gently until well combined and serve immediately.

** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.

Note: This dish can be made with traditional white, yellow, or bi-color corn, though you many want to omit the sugar.

Click here for a quick tutorial on safely and easily removing corn kernels from the cob.

This is just what I love about food...colour & endless colour. I've seen this sorta thing in magazines, hanging by doors, Susan. It's beautiful! I'm still trying to catch up with yellow corn...thankfully we won't get red corn for another decade, so I just might catch up when I'm older & greyer!! LOL..love the flavours!

That corn (and salad) are just *gorgeous*! I'll have to keep my eyes peeled for it at the markets. Though once my brother scavenged our decorative dried corn and planted everything. We ended up with a few ears of blue corn, so who knows?

Last year we planted some Ruby Queen corn in our tiny community garden. The plants were a pleasure to see grow and the color of the corn was beautiful. I have never seen it at the market. Your photo is so appetizing!

What a lovely dish! That corn is so pretty! I saw some red corn at the market one day, but I was in a hurry and didn't buy any. When I went back the next day, it was gone. :( I've been looking for some ever since.

these photos are beautiful.i have never heard of red corn before so your post has been very enlightening!i thought my australian native finger limes would be one of the strangest entries to WHB this week, but there were so many unique ingredients. this red corn is certainly one!

The Sweet Red Corn comes from the produce comapny Colorful Harvest in Salinas, CA. We are the only company who can grow and market it. It's currently in Henry's, SaveMart, Raleys, Nob Hill, Bell, Air, Safeway and a few other select markets. It's a limited growing season, usually coming off late June/Early July and runs thru October. Enjoy it while you can!

I just found this corn last week at a local Asian market. Discovered that for corn on the cob, it's definitely not very sweet. Needed a recipe, found this and it's perfect for my taste! Great job and thanks so much!